Warm Potato Salad with Dill & Smoked Salmon
2 pounds mini potatoes
150 grams smoked salmon
1/2 ounce fresh dill (more for garnish)
1 ounce green onion
2 tbsp butter
1 1/2 tbsp olive oil
salt & pepper (to taste)
Wash potatoes, cut in half and wrap in foil.
Bake in 400º F oven till done, about 40 minutes. You can also cook the foil packet on the BBQ grill if you wish. Once done, remove and keep wrapped until ready to use.
Wash and chop for dill and green onion.
Slice your salmon into thin strips.
In a frying pan on med-high heat, heat the olive oil.
Add the green onion and cook for 2 minutes.
Add the dill, butter, salt & pepper. Cook for about a minute.
Open the foil packet, and place the potatoes in a serving bowl.
Pour the warm dill dressing over the potatoes, and toss to coat. Place potatoes onto serving plates, top with slices of smoked salmon. Garnish with fresh ground pepper, and additional fresh dill.